Sweet & Salty Popcorn

This is a great recipe for school lunches, after-school snacks or for a casual party nibble. This recipe makes a huge bowl, but keeps well in an air-tight container for a couple of days—if you hide it well.

Not only does this recipe satisfy that sweet-salty combo that we all love in our snacks, it also includes hemp seeds and nutritional yeast for added nutritional boost.

Popcorn in and of itself is not an unhealthy snack choice. In fact, in it’s basic form, popcorn is a whole grain with all the healthy benefits of natural fibre.

It’s really about how we prepare it. If you pop it in highly refined oils, slather it in butter and table salt, you are destroying any nutritional benefit. But, if you air pop it, or pop it in a healthier oil on your stove top and are selective with how you flavour it (if at all), you can snack almost guilt-free.

How to Pop It

As with what you top it impacting the health benefits of popcorn as a snack, how you pop it makes a difference. I never, ever use microwave popcorn–in addition to the number of ingredients required to make popcorn (which only really requires heat to pop it), the packaging contains a bunch of suspect chemicals that are actually harmful to your health.  Check out this link for more information.

The best ways to pop your popcorn are with an air popper or on the stove top.  My preferred method is the stove top, I find it quicker, less noisy (which means I can make it at night after the kids go to bed) and one less appliance I need.

Making Stove Top Popcorn

  1. Take a large, heavy bottom pot with a fitted lid and heat a large element on the stove top to medium-high (6 out of 10 on my stove).
  2. Heat 2 tablespoons of  coconut oil or avocado oil (both can withstand high heat) with the lid on for 2 minutes.
  3. Drop 2 kernels of corn in the pot, put the lid on and wait for them to pop. This tells me my pot is ready for all the kernels.
  4. Remove the 2 popped kernels (so they don’t burn) and add in 1/4 cup of kernels. Cover with the lid and start shaking.
  5. Keep shaking this popping pot until the popping slows down and there is a 20 second wait between pops.
  6. Remove from heat, turn element off and remove lid.

Honestly, it tastes amazing just like this–but if you are used to salt or flavouring then load it up with nutritional yeast and a pinch of salt. If you want a little more decadence, drizzle with a little (1/2 tsp) of good quality olive oil.

 

To make it even more amazing, try this Sweet and Salty Popcorn recipe below.

Happy Snacking!

Sweet & Salty Popcorn
The sweet comes from maple syrup and the salty comes from a bit of himalayan salt and nutritional yeast. An extra boost of nutrition (protein and healthy fats) is from hemp seeds. Feel free to use air-popped popcorn for this recipe, just skip the first two ingredients and first step.
Servings6-8 cups
Prep Time1 minute
Cook Time20 minutes
Passive Time15 minutes
Ingredients
Popcorn--Stove Top Method
Sweet & Salty Coating
Instructions
  1. Preheat oven to 200F.
Make Popcorn
  1. Make the popcorn. Use an air-popper or this stove top method: Take a large, heavy bottom pot with a fitted lid and heat a large element on the stove top to medium-high (6 out of 10 on my stove). Heat 2 tablespoons of  coconut oil or avocado oil (both can withstand high heat) with the lid on for 2 minutes. Drop 2 kernels of corn in the pot, put the lid on and wait for them to pop. Remove the 2 popped kernels (so they don't burn) and add in 1/4 cup of kernels. Cover with the lid and start shaking. Keep shaking this popping pot until the popping slows down and there is a 20 second wait between pops. Remove from heat, turn element off.
Maple Syrup Coating
  1. While you are waiting for the popcorn pan to come to heat prepare the syrup.
  2. In a small saucepan heat the maple syrup and 2 tbsp of coconut oil over medium heat. Let it boil for 2 minutes and remove from heat until popcorn is ready.
  3. When the popcorn is done, pour it onto parchment lined baking sheet.
  4. Drizzle evenly with the syrup and sprinkle the salt, nutritional yeast and hemp seeds over everything.
  5. Using your hands, toss the popcorn until everything is coated.
  6. Place in preheated oven for 15 minutes, checking every 5 minutes tossing to ensure nothing burns.
  7. Remove from the oven when the popcorn is dried out and let cool before placing in a bowl.

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